Beef : Firehouse Fra Diavilo

• 1 cup olive oil, divided
  
• 1 large whole onion, peeled
  
• 4 whole cloves garlic, peeled
  
• 1 pound beef shank
  
• 2 1/2 pounds bone-in pork chops
  
• 3 (28-ounce) cans Pastene "kitchen-ready" tomatoes, pureed
  
• 2 (6-ounce) cans tomato paste
  
• 2 1/2 tablespoons kosher salt
  
• 1 teaspoon black pepper
  
• 1 1/2 teaspoons sugar
  
• 1 tablespoon onion powder
  
• 1 tablespoon garlic powder
  
• 1 1/2 tablespoons dried parsley flakes
  
• 1 1/2 teaspoons dry basil leaves
  
• 1 1/4 cups freshly grated Pecorino Romano cheese, divided
  
• 5 1/2 tablespoons Original TABASCO® brand Pepper Sauce, divided
  
• 1 (12-ounce) can beer
  
• 1 large onion, coarsely chopped
  
• 3 ribs celery, coarsely chopped
  
• 4 (1 1/4-pound) lobsters
  
• 24 littleneck clams, scrubbed
  
• 1 1/2 cups heavy cream
  
• 24 mussels, scrubbed and beards removed
  
• 32 uncooked large shrimp, peeled and deveined
  
• 1 (1-pound) box linguini, cooked according to package instructions
  
• 4 teaspoons chopped fresh parsley
  
• 1 loaf crusty Italian bread
  

In a cold 8-quart stockpot, combine 2/3 cup of the olive oil, whole onion, garlic, beef shank, and pork chops. Place over medium heat and cook 5 minutes; turn meat and cook 5 minutes more. Stir in pureed tomatoes, tomato paste, salt, pepper, sugar, dry seasonings, 3/4 cup of the cheese, and 2 tablespoons of the TABASCO^® Sauce; mix well. Cover pot and simmer 2 hours, stirring every 15 minutes.

Fill a 16-quart stockpot halfway with water and add 3 tablespoons of the TABASCO^® Sauce, beer, chopped onion, and celery. Bring to a boil. Add lobsters and boil for 10 minutes. Remove lobsters from water and let cool. Remove lobster meat from tails and claws and refrigerate in a covered bowl. Refrigerate lobster heads for garnish later.

Pour remaining 1/3 cup olive oil into a large skillet over medium heat. Add clams and cover; cook about 7 minutes or until clam shells open.

Meanwhile, strain tomato sauce in stockpot to remove meat and whole vegetables. (Refrigerate meat for another meal, using leftover sauce.) Add 4 cups of the tomato sauce to skillet with clams; stir in remaining 1/2 tablespoon TABASCO^® Sauce, heavy cream, and mussels. Simmer 5 minutes. Add shrimp and lobster meat and simmer 5 minutes longer.

Add linguini to seafood sauce and toss well. Divide seafood and pasta evenly among 4 plates, garnishing each serving with a lobster head and 1 teaspoon fresh parsley (or, serve family style from a large bowl). Add additional tomato sauce and cheese to taste. Serve with crusty bread.

Makes 4 large servings.

1st Place: 2002 TABASCO® Cook & Ladder® Competition. Submitted by Firefighter Dan Rinaldi, Providence, RI, Fire Department